CN112063477A - Brewing method of green tea wine - Google Patents
Brewing method of green tea wine Download PDFInfo
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- CN112063477A CN112063477A CN202011044034.2A CN202011044034A CN112063477A CN 112063477 A CN112063477 A CN 112063477A CN 202011044034 A CN202011044034 A CN 202011044034A CN 112063477 A CN112063477 A CN 112063477A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 91
- 235000009569 green tea Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013616 tea Nutrition 0.000 claims abstract description 73
- 239000000203 mixture Substances 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims description 27
- 230000000996 additive effect Effects 0.000 claims description 11
- 239000011550 stock solution Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000005484 gravity Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000005487 catechin Nutrition 0.000 abstract description 2
- 229930002875 chlorophyll Natural products 0.000 abstract description 2
- 235000019804 chlorophyll Nutrition 0.000 abstract description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 2
- 229950001002 cianidanol Drugs 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000019225 fermented tea Nutrition 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 24
- 230000000694 effects Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for brewing green tea wine, which comprises the steps of firstly carrying out aroma extraction and drying on picked fresh tea leaves, cleaning, stewing and cooling grain raw materials, putting the tea leaves subjected to aroma extraction and drying into a fermentation tank before fermentation, mixing the tea leaves and the tea leaves, putting additives into the mixture, carrying out sealed fermentation, carrying out intermittent stirring on the mixture during the fermentation period to ensure that the fermentation is more uniform, distilling the fermented tea leaves to obtain a raw liquid, ageing and blending the raw liquid to obtain a product which has the mellow aroma of the wine and the tea aroma and has light green wine color, and the contents of substances such as tea polyphenol, tea pigment, catechin, chlorophyll, amino acid and the like in the tea leaves are high.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for brewing green tea wine.
Background
The tea and the wine are unique culture in history, when the tea is drunk, the effects of quenching thirst, calming the mind, promoting the thinking of people and helping people to calm and refresh the mind are achieved, and some substances such as tea polyphenol, alkaloid and the like in the tea have certain health care effects on a human body from the aspect of medicine, and have the effects of reducing blood fat, reducing blood pressure, resisting aging and the like. The drinking and the tea drinking have opposite effects, the proper drinking can excite the human body to arouse the thinking of the human body, and the large amount of drinking can paralyze the nerve of the human body to cause damage to the human body.
The process of mixing tea and wine together to prepare tea wine has appeared for a long time, but the preparation process is mostly more traditional, or is suitable for the mixed preparation process of various tea leaves and wine, relatively speaking, the specificity of the preparation process is not enough, and a preparation method which can combine the tea leaves and the wine together and has outstanding efficacy of the green tea is lacked according to the characteristics of the green tea.
Disclosure of Invention
The invention provides a method for brewing green tea wine, aiming at overcoming the defects of tradition and no pertinence of the preparation method of the tea wine in the prior art mentioned in the background technology.
The invention adopts the following technical scheme:
the brewing method of the green tea wine is characterized by comprising the following steps:
s1, tea leaf picking: the tea leaves are selected from fresh tea leaves picked in 6-7 months as raw materials;
s2, carrying out aroma extraction and drying on the picked fresh tea leaves for later use;
s3, selecting grain raw materials, cleaning and removing impurities;
s4, respectively adding purified water into the tea leaves and the grain raw materials for soaking;
s5, steaming and boiling the soaked grain raw materials, cooling, adding distiller's yeast, adding tea leaves to obtain a mixture A, and performing sealed fermentation on the mixture A;
s6, after fermentation is finished, adding an additive into the mixture A, and uniformly stirring to obtain a mixture B;
s7, distilling the mixture B obtained in the step S6 to obtain a stock solution C;
and S8, ageing and blending the stock solution C obtained in the step S7 to obtain a finished product.
As a further technical improvement, in the above steps, the tea leaves are tender leaves with the leaf length less than 5 cm.
As a further technical improvement, the moisture content of the dried fresh tea leaves in the step S2 is between 45% and 55%.
As a further technical improvement, in the steps, the grain raw material is any one of rice, millet, sorghum or wheat.
As a further technical improvement, the specific gravity of the cereal raw materials and the tea leaves of the mixture A in the step S5 is 25: 1-50: 1.
As a further technical improvement, in the step S5, the fermentation time of the mixture A is 8-12 days, the mixture A is stirred once every 24 hours, each stirring time is 5-8 minutes, and the stirring speed is 10-20r/min.
As a further technical improvement, the additive is one of brown sugar or glucose.
The invention has the beneficial effects that: the invention adopts fresh picked tea leaves and rice, millet or other grains as raw materials, the grain raw materials are cleaned, steamed and cooled, before being put into a fermentation tank for fermentation, the tea leaves after aroma raising and drying are put into the fermentation tank, the tea leaves and the dried tea leaves are mixed together, an additive is put into the mixture, then the mixture is sealed and fermented, the mixture of the tea leaves and the dried tea leaves is stirred intermittently during the fermentation period, so that the fermentation is more uniform, the mixture is distilled after the fermentation is finished to obtain a raw liquid, and the product obtained after aging and blending has the mellow aroma of wine and the tea aroma, the wine color is light green, the contents of substances such as tea polyphenol, tea pigment, catechin, chlorophyll, amino acid and the like in the tea leaves are high, and the invention has higher health care and health preserving effects.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The brewing method of the green tea wine is characterized by comprising the following steps:
the first step is as follows: picking tea leaves: the tea leaves are selected from fresh tea leaves picked in 6-7 months as raw materials;
the second step is that: carrying out aroma extraction and drying on the picked fresh tea leaves for later use;
the third step: selecting grain raw materials, cleaning and removing impurities;
the fourth step: respectively soaking tea and grain materials in purified water;
the fifth step: cooking the soaked cereal raw materials, cooling, adding distiller's yeast, adding tea to obtain a mixture A, and sealing and fermenting the mixture A;
and a sixth step: after the fermentation is finished, adding an additive into the mixture A, and uniformly stirring to obtain a mixture B;
the seventh step: distilling the mixture B obtained in the S6 to obtain a stock solution C;
eighth step: and ageing and blending the stock solution C obtained in the step S7 to obtain a finished product.
As a further technical improvement, in the above steps, the tea leaves are tender leaves with the leaf length less than 5 cm.
As a further technical improvement, the moisture content of the dried fresh tea leaves in the second step is between 45 and 55 percent.
As a further technical improvement, in the steps, the grain raw material is sorghum.
As a further technical improvement, the specific gravity of the cereal raw materials and the tea leaves of the mixture A in the fifth step is 40: 1.
As a further technical improvement, the fermentation time of the mixture A in the fifth step is 10 days, the mixture A is stirred once every 24 hours for 6 minutes, and the stirring speed is 15r/min.
As a further technical improvement, the additive is brown sugar.
Example 2
The brewing method of the green tea wine is characterized by comprising the following steps:
the first step is as follows: picking tea leaves: the tea leaves are selected from fresh tea leaves picked in 6-7 months as raw materials;
the second step is that: carrying out aroma extraction and drying on the picked fresh tea leaves for later use;
the third step: selecting grain raw materials, cleaning and removing impurities;
the fourth step: respectively soaking tea and grain materials in purified water;
the fifth step: cooking the soaked cereal raw materials, cooling, adding distiller's yeast, adding tea to obtain a mixture A, and sealing and fermenting the mixture A;
and a sixth step: after the fermentation is finished, adding an additive into the mixture A, and uniformly stirring to obtain a mixture B;
the seventh step: distilling the mixture B obtained in the S6 to obtain a stock solution C;
eighth step: and ageing and blending the stock solution C obtained in the step S7 to obtain a finished product.
As a further technical improvement, in the above steps, the tea leaves are tender leaves with the leaf length less than 5 cm.
As a further technical improvement, the water content of the dried fresh tea leaves in the second step is 45%.
As a further technical improvement, in the steps, the grain raw material is rice.
As a further technical improvement, the specific gravity of the cereal raw materials and the tea leaves of the mixture A in the fifth step is 50: 1.
As a further technical improvement, the fermentation time of the mixture A in the fifth step is 8 days, the mixture A is stirred once every 24 hours for 8 minutes, and the stirring speed is 12r/min.
As a further technical improvement, the additive is glucose.
Example 3
The brewing method of the green tea wine is characterized by comprising the following steps:
the first step is as follows: picking tea leaves: the tea leaves are selected from fresh tea leaves picked in 6-7 months as raw materials;
the second step is that: carrying out aroma extraction and drying on the picked fresh tea leaves for later use;
the third step: selecting grain raw materials, cleaning and removing impurities;
the fourth step: respectively soaking tea and grain materials in purified water;
the fifth step: cooking the soaked cereal raw materials, cooling, adding distiller's yeast, adding tea to obtain a mixture A, and sealing and fermenting the mixture A;
and a sixth step: after the fermentation is finished, adding an additive into the mixture A, and uniformly stirring to obtain a mixture B;
the seventh step: distilling the mixture B obtained in the S6 to obtain a stock solution C;
eighth step: and ageing and blending the stock solution C obtained in the step S7 to obtain a finished product.
As a further technical improvement, in the above steps, the tea leaves are tender leaves with the leaf length less than 5 cm.
As a further technical improvement, the moisture content of the dried fresh tea leaves in the second step is between 45 and 55 percent.
As a further technical improvement, in the steps, the grain raw material is wheat.
As a further technical improvement, the specific gravity of the cereal raw materials and the tea leaves of the mixture A in the fifth step is 25: 1.
As a further technical improvement, the fermentation time of the mixture A in the fifth step is 12 days, and the mixture A is stirred once every 24 hours for 5 minutes at a stirring speed of 20r/min.
As a further technical improvement, the additive is brown sugar.
Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make numerous possible variations and modifications to the present invention, or modify equivalent embodiments to equivalent variations, without departing from the scope of the invention, using the teachings disclosed above. Therefore, any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention should fall within the protection scope of the technical scheme of the present invention, unless the technical spirit of the present invention departs from the content of the technical scheme of the present invention.
Claims (7)
1. The brewing method of the green tea wine is characterized by comprising the following steps:
s1, tea leaf picking: the tea leaves are selected from fresh tea leaves picked in 6-7 months as raw materials;
s2, carrying out aroma extraction and drying on the picked fresh tea leaves for later use;
s3, selecting grain raw materials, cleaning and removing impurities;
s4, respectively adding purified water into the tea leaves and the grain raw materials for soaking;
s5, steaming and boiling the soaked grain raw materials, cooling, adding distiller's yeast, adding tea leaves to obtain a mixture A, and performing sealed fermentation on the mixture A;
s6, after fermentation is finished, adding an additive into the mixture A, and uniformly stirring to obtain a mixture B;
s7, distilling the mixture B obtained in the step S6 to obtain a stock solution C;
and S8, ageing and blending the stock solution C obtained in the step S7 to obtain a finished product.
2. The method for brewing green tea wine as claimed in claim 1, wherein the tea leaves are young leaves having a leaf length of less than 5 cm.
3. The method for brewing green tea wine as claimed in claim 1, wherein the water content of the dried fresh tea leaves in the step S2 is between 45% and 55%.
4. The method for brewing green tea wine according to claim 1, wherein in the above step, the cereal raw material is any one of rice, millet, sorghum or wheat.
5. The method for brewing a green tea wine according to claim 1, wherein the specific gravity of the cereal raw material of the mixture A and the tea leaves in the step S5 is 25:1 to 50: 1.
6. The method for brewing green tea wine as claimed in claim 1, wherein the fermentation time of the mixture A in the step S5 is 8-12 days, and the mixture A is stirred every 24 hours for 5-8 minutes at a stirring speed of 10-20r/min.
7. The method for brewing green tea wine as claimed in claim 1, wherein the additive is one of brown sugar or glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011044034.2A CN112063477A (en) | 2020-09-28 | 2020-09-28 | Brewing method of green tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011044034.2A CN112063477A (en) | 2020-09-28 | 2020-09-28 | Brewing method of green tea wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112063477A true CN112063477A (en) | 2020-12-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011044034.2A Pending CN112063477A (en) | 2020-09-28 | 2020-09-28 | Brewing method of green tea wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN112063477A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11137237A (en) * | 1997-11-06 | 1999-05-25 | Masahisa Takeda | Production of sake having tea taste added |
| CN1417318A (en) * | 2002-11-19 | 2003-05-14 | 张志雄 | Recipe and production process of nutrition tea wine |
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN105087275A (en) * | 2015-09-08 | 2015-11-25 | 贵州大汉皇室茶酒贸易有限公司 | Tea wine and preparation method thereof |
| CN107541374A (en) * | 2016-06-27 | 2018-01-05 | 陈连凤 | A kind of tea wine and preparation method thereof |
| CN111534398A (en) * | 2020-06-10 | 2020-08-14 | 李楚和 | Tea wine production process |
-
2020
- 2020-09-28 CN CN202011044034.2A patent/CN112063477A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11137237A (en) * | 1997-11-06 | 1999-05-25 | Masahisa Takeda | Production of sake having tea taste added |
| CN1417318A (en) * | 2002-11-19 | 2003-05-14 | 张志雄 | Recipe and production process of nutrition tea wine |
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN105087275A (en) * | 2015-09-08 | 2015-11-25 | 贵州大汉皇室茶酒贸易有限公司 | Tea wine and preparation method thereof |
| CN107541374A (en) * | 2016-06-27 | 2018-01-05 | 陈连凤 | A kind of tea wine and preparation method thereof |
| CN111534398A (en) * | 2020-06-10 | 2020-08-14 | 李楚和 | Tea wine production process |
Non-Patent Citations (1)
| Title |
|---|
| 环球网: ""贵州古安南茶叶总经理林文丽：利用茶叶价值带动茶农二次增收"", 《HTTPS://WWW.SOHU.COM/A/340349751_162522》 * |
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Application publication date: 20201211 |
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